Winemaking Team

After falling in love with wine and wine culture in Mendoza, Argentina, Morgan joined the wine industry as a sommelier in 2012. She studied Physiology and Kinesiology at the University of Florida, and Winemaking and Viticulture at Chemeketa Community College. Morgan began her professional journey with a harvest in New Zealand, then joined the Oregon wine industry as the Cellar Master for Apolloni Vineyards before becoming a vital part of the Amaterra team. Harvest is her favorite part of the process: making important decisions in a crazy, fast-paced season that all eventually affect the finished wine, which sets the tone for the following year. Her favorite food and wine pairing is Margherita pizza with a glass of Nero d’Avola. When she’s not elbow deep in fermenting grape juice, you can find her cooking with her English bulldog Pebbles in tow.

After casually brewing beer and cider at home, Matthew fell in love with the chaos of harvest and being at the mercy of Mother Nature after working the 2019 vintage. While being on Amaterra’s wine production team, Matthew graduated from Oregon State University in Business Management, married his sweetheart Emily, and expanded their family from one dog, Rusty, to two with the addition of Bonnie! Matthew’s favorite pairing is steak tacos with a glass of tempranillo, and enjoys adventurous outdoor activities like fishing, woodworking, and camping.

Meet Ella Thompson: Chardonnay aficionado, North Carolina native, and lab manager and winery associate here at Amaterra. Her winemaking journey from the Appalachian Mountains to the West of Hills in Portland actually started back in college, working at a brewery and studying sulfur compounds in a research lab. During her time at Appalachian State University in Boone, North Carolina, she studied Biochemistry and minored in Fermentation Sciences, Biology, and Gender, Women’s, and Sexuality Studies. She realized fermentation was an unconventional side of biochemistry compared to what she had been studying in college, further sparking her interest in the winemaking process. These experiences eventually helped her transition from homebrews to winemaking at Amaterra. Outside of winemaking, Ella enjoys spending time rock climbing and backpacking, cooking and experimenting with new recipes, taking care of her many plants, and being outside and enjoying nature. As for her favorite wine/food pairing, dark chocolate with a rich Cabernet Sauvignon is always her go-to.

David’s passion for wine began during an immersive study abroad program in Tuscany, Italy, which inspired him to enter the wine industry in 2018. After completing his first two harvests in Napa Valley, he worked in the tasting room at Battle Creek Cellars before joining the Amaterra team in 2022. His winemaking journey has taken him around the world, including an incredible experience in 2024, working a harvest in North Canterbury, New Zealand. Now approaching his seventh vintage, David remains dedicated to learning and growing within the industry. Outside of his love for wine, David is an avid Duck fan, having grown up in Eugene and graduating from the University of Oregon Lundquist College of Business. He loves travelling and being outdoors, as well as trying new restaurants, playing golf, and spending time with his girlfriend, Valentina.

Mareka joined the wine industry in 2022, inspired by the creativity and passion behind every bottle—and with the goal of starting her own label one day. Before Amaterra, she led marketing for the Steamboat Food & Wine Festival and several Denver restaurants. A graduate of the University of Denver, she studied Strategic Communications with minors in Spanish, Sustainability, and Marketing. Outside of work, she enjoys soccer, skiing, gardening, and painting. Her favorite part of winemaking is harvest, when every decision counts and nature sets the pace.

Terry entered the wine world in 2018 and brings a strong hospitality background, including years bartending in Chicago and working in restaurants. He started at Apolloni before joining Amaterra, where he especially enjoys barreling down and the aromas of new oak. His favorite wines tell a story—like the blueberry-forward 2016 51Weeks Winemaking Petit Verdot he once poured during pre-opening tours. When not in the vineyard or cellar, Terry is usually in the garden or playing music, often pairing his fresh-from-the-garden pizza with a Rosé of Pinot Noir.